Mango & vanilla muffin slice difficulty ** #101

Cuts into 8

Preparing time: 20 minutes 

Cooking time: 60 minutes 

Ingredients:

• 1 small ripe mango 
• 225 g plain flour 
• 2 teaspoons baking powder
• 150 g golden caster sugar 
• 50 g porridge oats 
• 1 egg 
• 175 ml milk 
• 1 teaspoon vanilla bean paste or extract 
• 100 g slightly salted butter, melted 
• vanilla sugar 

1. Halve the mango each side of the flat central stone 
2. Cut away the stone, then peel and dice the flesh into 5 mm pieces 
3. Sift the flour and baking powder into a bowl, then stir in the caster sugar and oats 
4. Beat together the egg, milk, vanilla and melted butter in a jug 
5. Add to the dry ingredients with half of the mango and stir together using a large metal spoon until just combined 
6. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin 
7. Scatter with the remaining mango pieces and bake in a preheated oven, 180 C(350 F),Gas Mark 4, for about 60 minutes or until risen, form to touch and skewer inserted into the center comes out clean 
8. Leave to cool in the tin for 5 minutes, then loosen at the ends and transfer to a wire rack to cool 
9. Peel off the lining paper and serve warm or cold, sprinkled with vanilla sugar.
10. Enjoy! :-)

Magic Chocolate Bomb difficulty **  #100!!!

Makes 1

Preparing time: 15 minutes, + cooling 

Cooking time: ---------

Ingredients:

• 80 g white chocolate chips
• 2 small brownies, recipe for brownies find in this blog on the bottom 
• 1 scoop vanilla ice cream 
• 65 g raspberries 
• 65 g blueberries 
• 160 g chocolate chips 
• 175 g heavy cream

1. Pit the white chocolate chips in a bowl and microwave in 20-second intervals
2. Stirring the chocolate between each interval, until melted 
3. Open the plastic ornament and pour the white chocolate into one of the halves 
4. Close the ornament and slowly rotate it so the white chocolate coats the entire inside evenly 
5. Freeze for 30 minutes 
6. Remove the ornament from the freezer and carefully open it to remove the white chocolate ball 
7. Run very hot water over a spoon to warm it 
8. Dry the back of the spoon and then use it to smooth the seam that runs around the center of the ball 
9. Run very hot water over a bowl with a flat bottom, dry it, then put the white chocolate ball on the upside-down bowl and gently twist it 
10. Allowing the bottom of the ball to melt, making 5 cm hole
11. On a serving plate, stack the 2 brownies and then top them with scoop of the ice cream 
12. Carefully lower the white chocolate ball over the brownies and ice cream so that brownies and ice cream end up inside the ball 
13. Surround the ball with the raspberries and blueberries 
14. To prepare the chocolate sauce
15. Combine the chocolate chips and heavy cream in a bowl and microwave in 30-second intervals 
16. Stirring between each interval, until the sauce is glossy and smooth 
17. For the final, slowly pour the hot chocolate sauce all over the ball in a circular motion 
18. The white chocolate ball will melt and reveal the brownies and ice cream inside 
19. Enjoy! :-)

I can't believe it's already 100 recipe on this blog! I hope it will be much more in the future! :)

Recipe for brownies: http://nikolasdesserts.blogspot.rs/2015/10/rich-chocolate-brownies-difficulty-22.html

Coconut & mango cupcakes difficulty ** # 99 

Makes 12

Preparing time: 25 minutes

Cooking time 25 minutes 

Ingredients:

• 150 g dried mango, chopped 
• finely grated ring of 1 orange 
• 6 tablespoons orange juice 
• 50 g cream coconut, grated 
• 175 g slightly salted butter, softened 
• 150 g caster sugar 
• 2 eggs 
• 175 g self-raising flour
• toasted desiccated or shredded coconut 

For the frosting 

• 50 ml single cream 
• 40 g creamed coconut 
• 2 teaspoons lemon juice 
• 250 g icing sugar, sifted 

1. Put the mango, orange rind and juice in a small bowl and leave to stand for several hours until the juice has been absorbed 
2. Soften the creamed coconut briefly in the microwave if firm, or alternatively grate it 
3. Put the creamed coconut, butter, sugar, eggs and flour in a bowl and beat until smooth and creamy 
4. Add the steeped mango and any juice left in the bowl 
5. Divide the mixture evenly between paper cupcake cases arranged in 12-hole cupcake tray 
6. Bake in a preheated oven, 180 C,(350 F),Gas Mark 4, for about 20 minutes until risen and just firm to the touch 
7. Transfer to a wire rack to cool 
8. Make the frosting 
9. Heat the cream and creamed coconut an small saucepan until the coconut has melted 
10. Pour into a bowl, add the lemon juice and icing sugar and whisk together until smooth 
11. Spread over the cupcakes and decorate with toasted coconut. 
12. Enjoy! :-)

Summer fruit & vanilla cake difficulty **  98 

Cuts into 16

Preparing time: 20 minutes 

Cooking time: 40-45 minutes 

Ingredients:

• 250 g slightly salted butter, softened
• 225 g caster sugar, plus extra for sprinkle 
• 3 eggs 
• 2 teaspoons vanilla bean paste or vanilla extract
• 225 g self-raising flour 
• 150 g ground almonds 
• 3 tablespoons milk 
• 400 g mixed fresh summer fruits

1. Beat together the butter, sugar, eggs, vanilla and flour in a bowl until pale and creamy 
2. Stir in the ground almonds, milk and half the fruits 
3. Spoon the mixture into a greased and lined 28 x 24 cm shallow baking tin or roasting tin and level the surface 
4. Scatter with the remaining fruits 
5. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for 40-45 minutes or until just firm to the touch and a skewer inserted into the center comes out clean 
6. L:eave to cool in the tin, then transfer to a board and peel off lining paper 
7. Sprinkle with caster sugar and cut into squares 
8. Enjoy! :-)

Sultana & pineapple slab cake difficulty ** #97 

Cuts into 14 

Preparing time: 15 minutes 

Cooking time: 45-50 minutes 

Ingredients:

• 250 g slightly salted butter 
• 150 g golden syrup 
• 75 g caster sugar 
• 100 g dried pineapple, chopped 
• 150 g sultanas 
• 2 teaspoons ground mixed spice 
• 1/2 teaspoon bicarbonate of soda 
• 150 g self-raising flour 
• 2 eggs
• 175 ml sourced cream 

For the frosting 

• 250 g mascarpone cheese 
• 50 g unsalted butter, softened 
• 75 g icing sugar, sifted 
• 2 teaspoons lemon juice 

1. Put the butter, golden syrup and sugar in a saucepan and heat gently until the butter has melted 
2. Remove from the heat and stir in the pineapple, sultanas and mixed spice 
3. Leave to stand for 10 minutes, then stir in the bicarbonate of soda 
4. Place the flours in a large bowl 
5. Stir together the eggs and sourced cream, then add to the butter mixture and beat well to mix 
6. Pour into the dry ingredients and stir well to mix 
7. Turn the mixture into a greased and lined 28 x 24 cm shallow baking tin or roasting tin and spread into the corners 
8. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 40-45 minutes until just firm to the touch and a skewer inserted into the center comes out clean 
9. Leave to cool in the tin, then transfer to a board and peel off the lining paper
10. Make the frosting 
11. Beat together the mascarpone cheese and butter in a bowl until smooth 
12. Stir in the icing sugar and lemon juice 
13. Spread over the top of the cake, cut into squares 
14. Enjoy! :-)

Poppy seed & apple teabread difficulty ** #96 

Cuts into 10 

Preparing time: 20 minutes
Cooking time: 75 minutes 

Ingredients: 

• 100 g dried apples, roughly chopped
• 100 ml water 
• 175 g slightly salted butter, softened 
• finely grated rind of 2 lemons 
• 3 tablespoons lemon juice 
• 175 g caster sugar 
• 3 eggs 
• 250 g self-raising flour 
• 50 g poppy seeds

For the icing 

• 75 g icing sugar, sifted
• 1 tablespoon lemon juice 

1. Put the apples and measurement water in a small saucepan and heat for 5 minutes until apples have absorbed the water 
2. Leave to cool 
3. Beat together the remaining cake ingredients in a bowl until pale and creamy
4. Stir in the cooled apples 
5. Spoon the mixture into a greased and lined 1 kg or 1.3 liter loaf tin and level the surface 
6. Bake in a preheated oven, 160 C(325 F),Gas Mark 3, for 60 to 75 minutes or until firm to the touch and skewer inserted into the center comes out clean 
7. Loosen the cake at the ends and transfer to a wire rack 
8. Peel off the lining paper and leave to cool 
9. Make the icing 
10. Beat together the icing sugar and lemon juice in a bowl to make a smooth, spoonable icing 
11. If necessary, add a few more drops of water or extra lemon juice 
12. Spoon over the cake so that it runs down the sides 
13. Enjoy! :-)

Pecan & muscovado cupcakes difficulty*** #95

Makes 12

Preparing time: 30 minutes 

Cooking time: 18-20 minutes 

Ingredients:

• 200 g pecan nuts
• 3 eggs, + 1 egg white 
• 150 g light muscovado sugar 
• 50 g fresh white breadcrumbs
• 50 g unsalted butter, melted 

For the buttercream 

• 100 g unsalted butter 
• 175 g light muscovado sugar 
• 1 teaspoon vanilla bean paste or extract 
• 1 teaspoon boiling water 

1. Reserve 12 of the pecan halves 
2. Put the remaining nuts in a food processor and whizz until the consistency of ground almonds 
3. Add the egg yolks, 100 g of the sugar, the breadcrumbs and melted butter and blend until smooth 
4. Turn into a bowl 
5. Whisk the egg whites in a large clean bowl with a hand-held electric whisk until peaking 
6. Gradually whisk in the remaining sugar, a spoonful at a time
7. Stir a third of the mixture into the pecan mixture using a large metal spoon
8. Add the remaining egg whites and stir gently until just combined 
9. Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray 
10. Bake in a preheated oven, 180 C( 350 F),Gas Mark 4, for about 18-20 minutes until just firm to the touch 
11. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely 
12. Make the buttercream 
13. Beat together the butter, sugar and vanilla until pale and creamy 
14. Add the measurement water and beat again until paler in colour 
15. Spread over the cupcakes and decorate each with a pecan half.
16. Enjoy! :-)